These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a delicious and flavorful meal that is perfect for any occasion. The creamy chimichurri sauce adds a unique twist to traditional tacos and will have your taste buds dancing with joy.
Why You’ll Love This Recipe:
- The creamy chimichurri sauce adds a rich and tangy flavor to the shredded chicken, making every bite a burst of deliciousness.
- This recipe is quick and easy to make, perfect for busy weeknights or meal prepping for the week ahead.
- The combination of ingredients creates a well-balanced and satisfying meal that will leave you craving more.
Ingredient Notes:
- Mayonnaise like Duke’s or Hellman’s adds creaminess to the chimichurri sauce.
- Plain Greek Yogurt full-fat provides a tangy flavor and smooth texture.
- Minced shallot adds a subtle onion flavor, while parsley and cilantro bring freshness.
- Garlic, olive oil, red wine vinegar, and kosher salt enhance the overall taste.
- Avocado oil, chicken breast, garlic powder, jalapeno, red onion, cilantro, and seasoning create a flavorful shredded chicken filling.
- Flour tortillas, romaine lettuce, red onion, avocado, and feta cheese are perfect for assembling the tacos.
Step-by-Step Instructions:
- In a bowl, mix mayonnaise, Greek yogurt, shallot, parsley, cilantro, garlic, olive oil, vinegar, and salt for the creamy chimichurri sauce.
- Cook chicken breast in avocado oil with garlic powder, salt, pepper, jalapeno, red onion, and cilantro until tender. Shred the chicken.
- Assemble tacos with the shredded chicken filling, lettuce, red onion, avocado, and feta cheese on flour tortillas.
Helpful Tips:
- For a spicier sauce, add more jalapenos or a dash of hot sauce.
- To make this recipe vegetarian, substitute chicken with tofu or beans.
Expert Tips for the Best Results:
- Marinate the chicken in the chimichurri sauce for extra flavor.
- Toast the tortillas for a crispy texture before assembling the tacos.
Serving Suggestions:
Serve these tacos with a side of Mexican rice, corn salsa, and a refreshing margarita for a complete meal experience.
Storage and Reheating Tips:
Store any leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet over medium heat until warmed through.
Frequently Asked Questions:
- Can I use a store-bought chimichurri sauce instead? Yes, but the homemade creamy chimichurri sauce adds a unique touch to this recipe.
- Can I make the sauce ahead of time? Yes, the sauce can be made in advance and stored in the refrigerator for up to a week.
- Can I use a different protein for the filling? Yes, you can use shrimp, beef, or pork instead of chicken.
- Are corn tortillas a good alternative to flour tortillas? Yes, feel free to use corn tortillas for a gluten-free option.
Conclusion:
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a must-try for taco lovers looking for a flavorful and satisfying meal. Give this recipe a try and let us know how you enjoyed it!
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Shredded Chicken Tacos with Creamy Chimichurri Sauce
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Main-course
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
These Shredded Chicken Tacos with Creamy Chimichurri Sauce are a delightful twist on traditional tacos. Tender chicken is seasoned and cooked to perfection, then topped with a flavorful creamy chimichurri sauce, crunchy vegetables, and creamy feta cheese.
Ingredients
Units
Scale
For the Creamy Chimichurri Sauce:
- 3 tbsp. Mayonnaise like Duke’s or Hellman’s
- 3 tbsp. plain Greek Yogurt full-fat
- 2 tbsp. minced Shallot
- 1 tbsp. finely chopped Parsley
- 1 tbsp. finely chopped Cilantro
- 1 small clove Garlic pressed or grated
- 1 tbsp. Extra Virgin Olive Oil
- 2 tsp. Red Wine Vinegar
- 1/2 tsp. Kosher Salt
For the Shredded Chicken Filling:
- 2 tsp. Avocado Oil
- 8 oz. Chicken Breast
- 1/2 tsp. Garlic Powder
- 1/2 tsp. Kosher Salt
- 1/2 tsp. freshly cracked Black Pepper
- 1 small Jalapeno thinly sliced
- 1/4 cup finely chopped Red Onion
- 1 tbsp. finely chopped Cilantro
For the Tacos / Toppings:
- 6 small Flour Tortillas about 5” in diameter
- 1 1/2 cups shredded Romaine Lettuce or your favorite greens
- 1/4 cup thinly sliced Red Onion
- 1/2 medium Avocado sliced or diced
- 1/3 cup crumbled Feta Cheese
Instructions
- Prepare the Creamy Chimichurri Sauce: In a bowl, mix together mayonnaise, Greek yogurt, shallot, parsley, cilantro, garlic, olive oil, red wine vinegar, and salt until well combined.
- Cook the Shredded Chicken Filling: Heat avocado oil in a pan and cook chicken breast seasoned with garlic powder, salt, and pepper until cooked through. Shred the chicken and mix with jalapeno, red onion, and cilantro.
- Assemble the Tacos: Warm tortillas, then fill each with shredded chicken filling, lettuce, red onion, avocado, and feta cheese. Drizzle with creamy chimichurri sauce.
Notes
- You can customize the toppings for these tacos by adding salsa, diced tomatoes, or hot sauce for extra flavor.
- If you prefer a spicier sauce, add more jalapenos or a dash of hot sauce to the creamy chimichurri sauce.
Nutrition
- Serving Size: 1 taco
- Calories: 350 kcal
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 60 mg